Yield: 2 ceppa kin
|½ cup||Long-grain white rice;|
|2 teaspoons||Canola oil;|
|Salt & pepper to taste;|
Place rice in a strainer, and run cold water through to wash it.
Bring a large pot with 2-3 quarts of water to a boil. Add rice and boil, uncovered, about 10 minutes. Test a grain; rice should be cooked through, but not soft. Drain a colander in the sink. Run hot water through rice and stir with a fork. Mix in oil and salt and pepper to taste.
Source: The San Diego Union-Tribune, Food Section, Jan. 5, 1995.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 01-05-95